
8
UNDERSTANDING HOW YOUR BREAD MAKER WORKS
Loaf Sizes
• There are three different loaf size options: 2 pounds, 2.5 pounds and
3 pounds.
• The bread maker is preset to make a 2.5 pound loaf.
• If you want make a different size loaf of bread, press the button until the
indicator light for the desired setting comes on.
(Fig. 1)
• Programs 5, 9, 11, 12, 13, 14 do not have weight setting options.
Crust Options
• There are three crust options: Light, Medium or Dark crust.
• The bread maker is preset to the Medium crust color.
• If you want to change the crust color, press the button until the indicator
light for the desired setting comes on.
(Fig. 2)
• Programs 5, 11, 12, 13 and 14 do not have a crust color setting option.
• When baking baguettes, it is suggested to use the following crust settings:
- Light for sweet baguettes
- Medium or Dark for standard baguettes
Signal for Adding Additional Ingredients
You can add additional ingredients like cheese, dried fruits and nuts to the bread dough towards the end
of the final kneading cycle for programs 1 - 10 (EXCEPT Express-Program 5). A beep indicates when
to add the ingredients.
See the Cycle Chart on page 23 to see when the ingredients should be added. The “Time Displayed for
Add ins” column indicates the time that will be shown on the display screen when the signal beeps.
Warming
After baking, for programs 1 through 10 (EXCEPT Express-Program 5), the bread maker will
automatically go into a keep warm cycle for 1 hour. The indicator light (E) will be displayed. After an
hour, the bread maker will beep three times and automatically shut off.
The control panel will display 0:00 during the warming cycle. The appliance beeps at regular intervals.
To end the cycle, unplug the appliance.
9
Fig. 1
Fig. 2
UNDERSTANDING HOW YOUR BREAD MAKER WORKS
Flour:
• For best results always use “bread flour” or
“flour for bread machines” rather than all-
purpose flour when making breads that use
white flour as they are specially adapted for
making bread, unless otherwise specified in the
recipe.
• Whole wheat or whole grain flours and blends
make for heavier dough that rises less and has
a denser texture.
• Depending on the quality of the flour, baking
results may also vary. Always store flour in air-
tight containers as it reacts to humidity in the
air, absorbing moisture or losing it.
• Never sift flour when making bread and
measure carefully.
• Never scoop flour directly from the canister
since air pockets can form and you will have
less flour than called for in the recipe.
• Always spoon flour into the correct-size
measuring cup a spoonful at a time.
• Mound flour and level it off with a knife.
• Never pack down flour.
Yeast:
• Yeast is what makes the dough rise. You can
use any of the following yeasts: active dry yeast,
quick-rise yeast or bread machine yeast.
• The quality of yeast can vary, and it does not
always rise the same way. Bread can therefore
come out differently depending on the yeast
used.
• Old or poorly stored yeast will not work as well
as a freshly opened packet of dry yeast.
• All opened, unused packages of yeast should
be closed tightly or stored in an air-proof
container or plastic bag in the refrigerator or
freezer.
• Yeast does not have to be at room temperature.
• Always check the yeast packet expiration date
and discard any expired yeast.
• The recipe proportions indicated are for dried
yeast. If you use fresh yeast, multiply the
quantity by 3 (in weight) and dilute the yeast in
a small amount of warm water with a little sugar
for more effective results.
Water:
• Water, as do all liquids, rehydrates and
activates the yeast. It also helps the gluten, a
natural protein found in wheat and other grains,
to develop when dough is kneaded. The gluten
is what gives bread its chewy texture.
• Chemically treated water high in chlorine or
fluoride, or very hard or soft water, can
adversely affect the yeast.
• Chemicals and hard water slow down the rising
process while soft water can make the dough
extra-sticky. If you find this to be a problem,
replace the tap water with bottled water.
• Water can also be totally or partially replaced
with milk or other liquids.
• All liquids must be at room temperature.
Milk:
• Recipes can use either liquid or powdered milk.
• Milk enhances the flavor and gives bread a
softer, ivory-colored texture.
• You can substitute the water called for in any
recipe with an equal amount of liquid milk.
• Many Basic Bread recipes call for powered milk.
It is important that you use powered milk as it
provides a better texture.
• 2% or fat-free milk provide the best results.
Essential Bread Making Ingredients
The following are the basic ingredients that you will use to make bread and dough, along with some important
tips and suggestions. Be sure to read this information, use fresh ingredients at room temperature and
measure carefully using measuring cups and spoons designed for cooking.
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